La Panaderia's Birote Bread
Make this beautiful bread at home from our friends at La Panadería! Top it all off with a steamy sip of one of their handcrafted hot drinks — and say hello to brothers Jose and David Cáceres!
Ingredients
- 75 grams wild yeast
- 500 grams organic bakers flour, plus more for dusting
- 500 grams water
- olive oil
Instructions
- Mix together by hand the wild yeast, 500 grams organic bakers flour, 500 grams water in a bowl until fully incorporated. Form the mixture into a ball and transfer to a bowl greased lightly with olive oil. Let the dough rise for 4 hours, folding it once over itself from each side every 45 minutes.
- Preheat the oven to 475 degrees F
- Dust a bakers table or wood cutting board with flour. Place the dough on the table.
- Cut the dough into 180-gram pieces. Roll each piece with both hands to form an oval shape. The shape should taper slightly at the ends and be thicker in the center.
- Rest the pieces for 1 hour on the wood cutting board covered with a thin cloth.
- Score the dough with a razor blade almost from tip to tip straight leaving ¾ inch on each side unscored
- Brush the dough with water and bake until golden brown, 17 minutes
Notes
This recipe is provided courtesy of La Panadería in San Antonio.
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